The day before a weekend of races, you’d probably expect a healthy breakfast to prepare my body for the task ahead, right?
After all, I’m the one who talks about eating like an athlete.
Are you getting the feeling that I didn’t go that expected route this morning? The title might have also given it away. I did use chickpea flour in the mix for a little extra protein kick, does that help? =)
You see, I’ve had this bottle of Bac’Uns sitting in the cabinets – taunting me – for weeks now. When I bought the bottle, I knew I was going to make Maple Bacon Donuts. I just hadn’t sat down to think about the rest of ingredients yet.
Last night, I decided it was time to actually give it a try. That meant today’s post was going to be late, but I crossed my fingers that they would turn out good enough to be worth the wait.
This morning, Kirk made us gingerbread lattes to sip on while cooking. Having a tasty drink always makes cooking more fun! Note to self: use a clean coffee cup as a prop in photos. No one wants to see latte residue in your cup.
The topping on these donuts is a glaze, instead of the traditional thick frosting, which results in a lighter finished product.
My pan makes 6 donuts at a time, so I made half the batch and put the remainder in the fridge. We quickly gobbled up this first batch (3 donuts each), so another batch will likely be made tomorrow. After the race, of course!
Questions for you:
- Are you a fan of the maple and bacon flavor combination? Obviously, I am!
- What other flavor combos would you like to see in a donut?
- Any fun weekend plans to share?